Wednesday, October 15, 2014

Five Cheese Quiche

























Quiche anyone? I love making these for breakfast or lunch. They are just perfect when a friend comes to visit. They're easy to make and the perfect breakfast that stays warm until your guests are seated and ready to eat. I make 6 inch mini quiches that are perfect for just two people to share. But I have written the recipe for a 9 inch quiche. 

Creamy Cheese Quiche

3/4 cup heavy whipping cream
2 large eggs
1 pinch of salt
1/8 teaspoon pepper
3/4 cup Swiss cheese shredded
3/4 cup Monterey jack cheese
1/2 cup mozzarella cheese shredded
1/4 cup cream cheese, softened at room temperature
1/4 cup goat cheese, at room temperature
1/8 teaspoon garlic minced
1 (9 inch) pre-baked pastry shell (see recipe below)

1 cup of ham, chopped (optional)

Whisk together whipping cream, eggs and dash each salt and pepper. Combine shredded Swiss, jack and mozzarella cheeses in small bowl. In another bowl mix goat cheese, cream cheese, garlic, 1/2 teaspoon salt and pepper to taste until smooth.

Scatter shredded cheeses over bottom of pastry and add chopped ham. Spoon goat cheese mixture in small dollops over top. Slowly pour egg mixture over all. Place tart pans on baking sheet to make handling easier and catch any overflow. Bake at 375 degrees until top is lightly browned, about 35 to 40 minutes. Set aside for 10 minutes before cutting.

Buttery Quiche Pastry Shell

1 1/2 cups all purpose flour
1/4 teaspoon salt
6 tablespoons butter, cut into small pieces
2 tablespoons shortening, cut into small pieces
4 1/2 tablespoons cold ice water

Place the flour, salt, butter and shortening in a large bowl.
Rub the flour together until it has broken into pieces the size of oatmeal flakes. Don't over-blend. Using a pastry cutter or two knives, add the ice water, a little at a time, mixing until it just starts to hold together.

Press the dough into a roughly shaped ball. Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill 1-2 hours in the refrigerator. When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle 1/8 inch to 1/4 inch thick.

Butter a 9 inch quiche pan. Place the crust in the pan and press gently to line the inside. Crimp edges. Line the pastry with greased parchment paper and fill with pie weights. I use uncooked beans or rice.

Bake in the middle level of a preheated 400 degree oven for about 8-9 minutes or until the pastry seems set. Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2-3 minutes. Allow to cool slightly before filling.

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